I like to use thick sliced bacon so these directions will be on how to cook thick sliced bacon so you will have to adjust the times for thin or average bacon.
First take out a large shallow baking pan that has all four sides and will hold liquid. Cover it with aluminum foil; make sure to get the foil all the way over the sides completely covering the pan.
Then place one piece of bacon at a time on the foil side by side, to make more room I usually place one piece with the wide side to the front and the next piece with the wide side to the back.
You don’t even have to pre heat the oven just turn it on to around 385f place the pan of bacon in the center of the middle rack for about 16 minutes. With pot holders or oven mitts remove the pan from the oven being careful not to spill the liquid, use a pair of tongs to turn the bacon over, then place the pan back in the oven and cook another 10 minutes or so depending on your oven.
If you want it to cook faster set the temperature higher but you will have to watch it more closely. At 425f I do not have to turn the bacon at all, after around fifteen minutes I start watching closely. Be careful, at that temp it can go from absolutely perfect to charcoal in the blink of an eye.
Once the bacon is cooked to your desired crispness, with oven mitts or pot holders and once again being careful not to spill, remove the pan from the oven, and then place the bacon on an absorbent paper towel to remove excess grease before serving.
For fast and easy clean up, simply allow the grease to cool and harden in the pan, then remove foil carefully folding it in, to trap the grease before throwing it away.